I’ve finally got the hang of my waffle iron.
After a period of seasoning, the generous application of vegetable oil to the preheated iron before each batch … and a recipe that includes more butter/oil than a pancake recipe, I’ve finally managed a full batch. If I fill the grids with batter, I get 4 rectangular waffles, while if I add about 1/3 of a cup of batter to each side, I get 2 round-ish waffles … enough for one generous serving.
Classic Waffles – makes 5 servings (of 4 rectangles or 2 rounds each)
1 3/4 cups all purpose flour
1 tsp salt
4 tsp baking powder
1/2 tsp vanilla sugar or extract
2 tbsp sugar
1/2 cup melted unsalted butter, shortening or vegetable oil
1 1/2 cups milk, warmed slightly
2 eggs, slightly beaten
Combine dry ingredients in a large bowl.
In a second bowl, mix together melted butter and warmed milk. Add beaten eggs.
Pour wet ingredients into dry and mix.
Pour into waffle iron, sprinkle fresh berries or chocolate chips over the top of the batter, close the lid and cook until done. My waffle iron takes 3-3 1/2 minutes to cook the waffles perfectly. (I listen for the hissing sound to stop.)
Fresh raspberries were added to the waffles in the center while the ones at the top right of the picture had chocolate chips sprinkled over the batter. The other waffles were left plain.
Serve with butter, maple syrup, fruit sauce or however you prefer.
I wonder if I can do something savoury with some of the waffles. Do YOU have any ideas?